Potato Bruschetta with Tomato Basil Topping

Potato Bruschetta

Potato Bruschetta is absolutely wonderful. Fast and easy to prepare, potato rounds replace the traditional baguette most often used to make bruschetta. Top each potato round or bruschetta with tomato and basil topping, cubes of mozzarella cheese and basil ribbons. You can top potato bruschetta with any of your favorite potato toppings. The topping possibilities are endless…the sky’s the limit, so get your creative juices flowing and start bruschetta-ing.

Cheese

For this recipe we topped out Potato Bruschetta with cubes of mozzarella cheese. You can easily substitute Provolone, PepperJack, Swiss or a tangy Goat Cheese. Potato bruschetta makes a great appetizer, snack or side dish and it’s ready in under an hour. The mozzarella cheese we used for this recipe is from Land o Lakes.

Slice potatoes 1/4 inch thick and discard small round ends. Place potatoes in a medium bowl with 3 tablespoons olive oil and toss well to coat. Add Parmesan cheese, salt, pepper and red pepper. Toss again to coat as evenly as possible.

Place in a single layer on baking sheet and bake for 25 minutes. After 25 minutes, remove potatoes from oven. Top each potato round with about one tablespoon tomato/ basil topping and one cheese cube. Bake for 8 to 10 minutes longer or until cheese is starting to melt.